Place all the ingredients in the mixing bowl and knead for 8 minutes at low speed and 2-3 minutes at high speed.

The dough temperature should be 23-24°C.

Let it rest for 5 minutes.

Divide the dough into 100g pieces and shape them into the characteristic bagel form.

Refrigerate the bagels for 12-18 hours.

Remove them from the fridge and let them sit at room temperature for 40 minutes.

Bake at 210°C with a little steam for 13-15 minutes.